Authentic German Bratwurst with Sauerkraut – Traditional Sausage Recipe
Make authentic German Bratwurst with homemade sauerkraut and caramelized onions. This traditional recipe serves 6 with perfect beer hall flavors!
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Authentic German broughtwurst with sauerkraut. Prep time 15 minutes. Cook time 30 minutes. Total time 45 minutes. Serves six people. Difficulty easy. Ingredients: Six fresh broughtwurst sausages, not precooked. Two bottles German beer, logger or wheat beer. One large onion sliced. 2 tablespoons butter. One tspoon vegetable oil. Sauerkraut. Two pounds fresh sauerkraut, drained and rinsed. Four strips bacon, diced. One large onion, diced. Two Granny Smith apples, peeled and diced. 1 cup white wine or beer. 2 tbsps brown sugar. 1 teaspoon caraway seeds. Two bay leaves. One teaspoon juniper berries optional. Salt and pepper to taste. To serve, German mustard, ducelorfer or whole grain, fresh crusty rolls or rye bread, German beer. Instructions, prepare sauerkraut. One, cook bacon in large skillet. Cook diced bacon until crispy. Remove, keep the fat in pan. Two, sauté aromatics. Add diced onion to bacon fat. Cook until golden, 5 minutes. Add apples. Cook 3 minutes. Three, add sauerkraut. Stir in sauerkraut, wine, brown sugar, carowway seeds, bay leaves, and juniper berries. Four, simmer. Cover and cook on low heat for 20 to 25 minutes, stirring occasionally. Add bacon back in last 5 minutes. Five, cook broughtwurst. Beer bath in large pot. Bring beer and sliced onion to gentle simmer. Add broughtwurst. Poach for 15 minutes. Do not boil. Six. Sear sausages. Heat oil and butter in large skillet. Remove broughtwurst from the beer. Sear on all sides until golden brown, 5 to 6 minutes total. Seven, caramelize onions. Add beer poached onions to the same skillet. Cook until caramelized, 8 to 10 minutes. Eight, serve. Plate. Serve broughtwurst over sauerkraut with caramelized onions and German mustard. accompanied with crusty bread and cold beer. Pro tips: Don’t boil broughtwurst. Gentle poaching prevents casings from bursting. Rinse sauerkraut. Reduces excessive sourness. Fresh broughtwurst. Never use pre-cooked versions for authentic texture. Beer matters. Use Germanstyle beer for authentic flavor. Low heat sauerkraut prevents burning and allows flavors to melt. Serve immediately. Best enjoyed hot and fresh. Traditional variations. Nuremberg style. Use smaller Nurember broughtwurst. The Ringian style. Spicier sausages with more herbs. Weiss first. Bavarian white sausage variation. Authentic accompaniment. German mustard. Sweet or spicy varieties. Pretzel rolls. Traditional German bread. German potato salad. Warm or cold versions. Pickles. Cornishans or German pickled vegetables. German beer. Weiss beer. Pzner or Marten. Okctoberfest style. Add one tablespoon paprika to sauerkraut. Serve with giant soft pretzels. Use Bavarian rice first. Pair with Martson or Oktoberfest beer. Nutritional info. Per serving. Calories 485. Protein 22 g. Carbs 28 g. Fat 32 g. Storage. Refrigerate leftovers up to 3 days. Reheat gently on stove top. Broughtwurst best served fresh. This authentic German broughtwurst with sauerkraut delivers the hearty traditional flavors of Germany with perfectly cooked sausages, tangy sauerkraut, and caramelized onions.
Dining and Cooking